While the oven preheats measure out the pumpkin and place it in a paper towel lined bowl, cover with extra paper towels, pressing down lightly. Allow the pumpkin to sit for 10-15 minutes. The paper towels will absorb the extra moisture. Discard the paper towels when moisture has been absorbed.
Once the pumpkin has been dried out, combine all ingredients in a medium size mixing bowl and mix until well combined.
Chill the dough 10 minutes.
Grease a large baking sheet and use a small one inch scoop to scoop the cookie dough.
Lightly press each dough ball down so they spread out evenly as they bake.
Bake for 14-16 minutes. Allow cookies to cool before removing from the baking sheet. **Cookies will be slightly soft when you remove from the oven and firm upon cooling, do not overcook.**
Video
Notes
This makes 24 small cookies for me.Net carbs are 1.2 g per cookie